This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
About ten years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.
I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed a bit over the subsequent years since we first tried this cake.
While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself.
This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon, or evening.
I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year.
You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!
If my cranberry stash runs out frozen mixed berries work beautifully to make this sweet and buttery treat.
BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you do have a question, please read through all of these FAQs. The odds are good that your question has been answered many times already.
FREQUENTLY ASKED QUESTIONS
Yes, you will use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
Yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores. Just toss them straight into the freezer to have them on hand through the year. I use frozen cranberries almost every time I make this cake.
However, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries. I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.
This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.
There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.
You need to beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process.
If you read through the comments, you’ll see countless variations that I’ve made and other readers have made for this recipe. Blueberries swap nicely for the cranberries. Adding nuts to the recipe works too.
The addition of orange zest, orange extract, or almond extract works nicely as well. The gluten-free substitution is listed in the recipe notes.
The cake can be made in a variety of different cake pans. It can also be made into cupcakes and mini loaves. Watch the baking time and adjust as needed.
For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.
A doubled recipe of this cake will just barely fit in my stand mixer (see photo above) and will fill (4) of these cake pans perfectly.
I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.
One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people in the comments have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way.
(Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously.
The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.
There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.
I store this cake at room temperature, either uncovered or very loosely covered.
This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.
If you freeze this cake, thaw it uncovered at room temperature if possible.
Cranberry Recipes
For more ways to use fresh cranberries, check out these Cranberry Brownies. I think they’re my favorite brownies ever!
Love this cake already, but wish it were even easier to stash in the freezer? Cranberry Christmas Cookies are just what you’re looking for and you’re going to love them every bit as much as this cake.
Cranberry Pepper Jam is a year-round favorite. I make as much as possible each time I can get my hands on cranberries. On a fancy cheeseboard or just on a cracker, this jam rocks.
“The sweet heat that you can not stop eating” is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don’t run out!
Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs or try the same combination as a cranberry apple crisp.
Nantucket Christmas Cranberry Pie and this Cranberry Apple Tart are both great new ways to make the most of the available cranberries during the holiday season.
Cranberry Pistachio Snack Mix by Foodie with Family and these Cranberry Rolls with Orange Icing by The Noshery are holiday favorites too.
Cranberry Ginger Sugar Cookies by 365 Days of Baking and Cranberry White Chocolate Shortbread by Love from the Oven are also on my list to try soon.
I recommend stocking up on plenty of cranberries so that you can enjoy these recipes all year long.
Cranberry Christmas Cake Recipe
- Preheat oven to 350 degrees.
- With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
- The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.
- Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!)
- Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices.
- I cut mine into fairly small pieces, about 1″ x 2″ so that they could be easily eaten at a party.
Cranberry Christmas Cake
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour * see note below for gluten-free alternative
- 12 oz fresh cranberries
Instructions
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
- Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!
Notes
Nutrition
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Donna Ruble says
I’ve made this previously and felt like it could use some orange zest. What do you top the cake with? We thought maybe sugar or do you use anything else to top it? Thanks. Donna
Mary Younkin says
Hi, Donna. I usually don’t add toppings to this cake, but adding orange zest sounds like a good idea. If you try making the cake with zest on top, let me know how it tastes! Enjoy, and happy baking.
Jennifer says
Definitely add the orange zest! It’s that much more delicious with the zest added.
This will be the third year that I’ve made this cake to enjoy on Thanksgiving morning with coffee before things get hectic. Everyone in my family loves it so much that I also bake some for Christmas morning.
Mary Younkin says
It’s a Christmas morning tradition for us as well, Jennifer. I’m glad you’re enjoying the cake so much.
Edie says
I have made this numerous times. It’s my go to for covered dish dinners. Everyone loves it (even people that don’t like cranberries). I’m always asked for the recipe. I buy fresh cranberries and pop them in the freezer so I can make it all year long. The hardest thing about this recipe is getting the batter in the pan. My husband likes it dusted with powdered sugar but I don’t think it needs it.
Mary Younkin says
Happy to hear that you’ve been enjoying the cake, Edie! It’s a staple at our house every winter.
Lisa Jenkins says
This cake SCREAM. It’s so easy to make & always a hit!!!
Mary Younkin says
YAY! Glad to hear it.
Millie Meneses says
Love this recipe…sooo easy & so good! but this time i have no cranberries (doubled in price since the last time i had them…of course they come frozen here in the Philippines). Can i use frozen strawberries instead?
Mary Younkin says
Hi, Millie. You should be able to use frozen strawberries without an issue. Glad to hear you love the recipe; happy baking!
Rebecca says
I love this cake! So does everyone I serve it to! It is wonderful alone, but I do sometimes offer sweetened sour cream as a topping. A perfect pairing!
Mary Younkin says
Happy to hear that everyone’s loving the cake, Rebecca! Happy baking.
Sandra Bartlett says
This cake is delicious . Will definitely save this recipe .
Mary Younkin says
I’m happy to hear that you love it as much as we do, Sandra!
Kimberly Myers says
Best homemade cake ever!! I love it!
Mary Younkin says
I’m glad you’re loving the cake, Kimberley!
Mary says
I got this recipe from my cousin and have made it numerous times! It’s always a hit. I’ve made it all year round. I have put bags of frozen cranberries in my freezer. The cake come out just as delicious. I think I might have to try the mixed berries next time! Great tasting cake and so easy to make!!!
Mary Younkin says
It’s a dangerously easy cake to make, Mary. We typically bake it a few times every winter. I’m glad to hear that you’ve been loving the recipe; happy cooking!
Nancy says
Delicious cake. Thank you for the recipe we all love it!
Mary Younkin says
You are welcome, Nancy. I’m glad to hear that the cake’s a hit with everyone. Happy baking!
Karen Matteuzzi says
Can I substitute monk fruit for sugar?
Mary Younkin says
Hi, Karen. I’m sure it’s possible, but I don’t know how well substituting monk fruit would work in this recipe. It’s much sweeter when used in the same volume as sugar, but you need a certain amount to keep consistency, so I don’t know how well the texture/flavor balance would work out.
Michele Johnson says
This is delightful! (I made it with gf flour) Would use maybe 1 1/2 c sugar next time instead of 2. Sprinkled powdered sugar on top but it really does not need it. Will be making this often! Already planning on trying this recipe with frozen tart cherries and almond extract.
Mary Younkin says
I’m so glad it’s a hit for you, Michele.
Mary Ann says
We love this cake! I start baking and serving it from November thru the end of the holidays. Alway get requests for the recipe. Simple, delicious and so pretty! What’s not to love?
Mary Younkin says
I’m so glad you are enjoying the cake each year, Mary Ann!
Judy Hershey says
If using frozen cranberries do you thaw them out first?
Mary Younkin says
I add the frozen cranberries directly to the batter. I typically set them out on the counter when I start the recipe and they thaw a bit before I mix them in. But there is no need to thaw them completely.
Adrianne Monte says
Could this be made from cake mix
Mary Younkin says
I’ve never tried that, Adrianne. You can certainly add some cranberries to a cake mix, but I don’t know how it will turn out and the texture definitely won’t be the same.
Stephanie Connors says
sounds like a great recipe Mary ~ i love cranberries and always have half a dozen bags in the freezer.
I’l give it a try for Thanksgiving!
thanks for sharing!
Mary Younkin says
I hope you love the cake as much as we do, Stephanie!
Donna Campbell says
My family has already started talking about this cake and it’s not even Thanksgiving yet!!! This became a family favorite the first year we made it and it just wouldn’t be Christmas without it!! Great job on the recipe! (We add some Neilson Massey pure orange extract to ours and it compliments the cranberries very well). Thanks again for the recipe.
Mary Younkin says
I’m so glad the cake has become a favorite, Donna. We love it the same way!
jo-Ann Mosca says
I have made this delicious cake many times! I would like to make the gluten free version for my daughter. has anyone made a gluten free version and did you use the ingredients listed or something else? how did it turn out?
Mary Younkin says
Hi, Jo-Ann! I’m glad you’re loving the cake. The gluten free version has always worked well for us; I hope you and your daughter love it!
Joan says
This has been a big hit for my family! A fellow worker gave me this recipe About 19 years ago and it’s my favorite 😋
Mary Younkin says
I’m glad to hear that you’re still loving the cranberry cake, Joan. Happy baking!
Luana Johnson says
I’ve been making this for years now. An absolute hit every winter. I have never made it without my cranberries being frozen, but I am wondering If I can make this with refrigerated cranberries instead? It gets tricky to work with when the batter is frozen…
Mary Younkin says
Hi, Luana. You should be able to use fresh/refrigerated cranberries without an issue. Enjoy!
Monica says
Could I use a bundt pan to bake it?
Mary Younkin says
Hi, Monica. You can make this cake in a bundt pan, but I don’t recommend it. You’ll miss the crust at the top, which is the best part of the cake. If you do decide to make the cake in a bundt pan anyway, make sure that you grease the pan generously with butter. However you decide to make the cake, I hope it turns out well for you. Happy baking!